In a medium-sized bowl, dissolve the yeast and honey in the warm water and let stand until it’s nice and bubbly, about 5 minutes. Stir in the flour, salt, and oil. Knead well or beat in a stand mixer with the dough hook until smooth. Cover and let rest in a warm spot while you prepare the raab and asparagus. It’s also time now to turn on your oven, to 450 degrees F.
The rest:
1/2 pound total of asparagus and kale raab
2 teaspoons olive oil, plus a few extra teaspoons for drizzling on the dough
1/2 teaspoon sea salt
several grinds of black pepper
1/4 cup grated Parmesan
1/2 pound fresh mozzarella, sliced or cut into cubes
1–2 scallions, thinly sliced
Using a vegetable peeler and holding each asparagus spear by its sturdy end, peel the spears into thin shavings. Gather your raab into a bunch and trim just the teeniest bit off the ends, then slice through the bunch at roughly 2-inch intervals. Put the asparagus shavings and raab in a medium-sized bowl and toss with the olive oil, sea salt, and black pepper.
Roll out your dough and move it onto a lightly oiled or cornmeal-dusted baking pan or stone. Drizzle the dough with a few teaspoons of olive oil and then put on the mozzarella. Add the asparagus and raab and sprinkle with Parmesan. Bake in a preheated 450 degree oven for 10 to 15 minutes, until the cheese is just how you like it. Especially if your crust is all or partly whole wheat, be careful not to overcook or the crust will be too dry. Sprinkle with scallions, slice and eat.
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https://www.justfarmed.com/wp-content/uploads/2015/05/kale-rabe-asparagus-pizza.png436657Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-07 12:42:072015-05-07 13:05:22Kale Rabe and Asparagus Pizza
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes.
Stir in spinach and season with salt and pepper. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/05/spinach-leek-white-bean-soup.jpg250500Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-07 12:41:212015-05-07 13:07:34Spinach and Leek White Bean Soup
Cut dark-green leaves from ramps and slice crosswise 1″ thick; slice bulbs and red stems crosswise 1/4″ thick. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Meanwhile, bring 2″ water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/05/eggs-on-toast.jpg250250Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-07 12:39:352015-05-07 13:08:53Poached Eggs on Toast with Ramps
Kale Rabe and Asparagus Pizza
Kale Rabe and Asparagus Pizza
Dough: (You can use store bought dough!)
In a medium-sized bowl, dissolve the yeast and honey in the warm water and let stand until it’s nice and bubbly, about 5 minutes. Stir in the flour, salt, and oil. Knead well or beat in a stand mixer with the dough hook until smooth. Cover and let rest in a warm spot while you prepare the raab and asparagus. It’s also time now to turn on your oven, to 450 degrees F.
The rest:
Using a vegetable peeler and holding each asparagus spear by its sturdy end, peel the spears into thin shavings. Gather your raab into a bunch and trim just the teeniest bit off the ends, then slice through the bunch at roughly 2-inch intervals. Put the asparagus shavings and raab in a medium-sized bowl and toss with the olive oil, sea salt, and black pepper.
Roll out your dough and move it onto a lightly oiled or cornmeal-dusted baking pan or stone. Drizzle the dough with a few teaspoons of olive oil and then put on the mozzarella. Add the asparagus and raab and sprinkle with Parmesan. Bake in a preheated 450 degree oven for 10 to 15 minutes, until the cheese is just how you like it. Especially if your crust is all or partly whole wheat, be careful not to overcook or the crust will be too dry. Sprinkle with scallions, slice and eat.
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Spinach and Leek White Bean Soup
Spinach and Leek White Bean Soup
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes.
Stir in spinach and season with salt and pepper. Serve immediately.
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Poached Eggs on Toast with Ramps
Poached Eggs on Toast with Ramps
Cut dark-green leaves from ramps and slice crosswise 1″ thick; slice bulbs and red stems crosswise 1/4″ thick. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Meanwhile, bring 2″ water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
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